Shelf life of thawed cod fillets kept in ice

Fillets of cod ( Gadus morhua ) were vacuum packed, frozen in an air-blast freezer and stored at -28 °C. After 1 week, 3, 6 and 12 months, samples were thawed and stored in ice. Fresh fillets from the same batch were taken for reference and iced immediately. Organoleptic tests showed an extension of...

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Bibliographic Details
Main Author: Vyncke, W.
Format: Article in Journal/Newspaper
Language:English
Published: 1983
Subjects:
Gadus morhua
Online Access:https://www.vliz.be/imisdocs/publications/260403.pdf
id ftvliz:oai:oma.vliz.be:66161
record_format openpolar
spelling ftvliz:oai:oma.vliz.be:66161 2023-05-15T16:19:03+02:00 Shelf life of thawed cod fillets kept in ice Vyncke, W. 1983 application/pdf https://www.vliz.be/imisdocs/publications/260403.pdf en eng https://www.vliz.be/imisdocs/publications/260403.pdf info:eu-repo/semantics/openAccess iZ.+Lebensm.-Unters.-Forsch.+177i+19-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 1983 ftvliz 2022-05-01T08:45:34Z Fillets of cod ( Gadus morhua ) were vacuum packed, frozen in an air-blast freezer and stored at -28 °C. After 1 week, 3, 6 and 12 months, samples were thawed and stored in ice. Fresh fillets from the same batch were taken for reference and iced immediately. Organoleptic tests showed an extension of shelf life for the thawed fish of 2 days (1 week frozen storage) to 3-4 days (3 to 12 months storage) compared to the fresh fillets. The increase of pH, total volatile bases, trimethylamine and volatile acids was significantly retarded in the thawed fish. Relationships of these last three determinations with sensory assessment, however, were poor. Article in Journal/Newspaper Gadus morhua Flanders Marine Institute (VLIZ): Open Marine Archive (OMA)
institution Open Polar
collection Flanders Marine Institute (VLIZ): Open Marine Archive (OMA)
op_collection_id ftvliz
language English
description Fillets of cod ( Gadus morhua ) were vacuum packed, frozen in an air-blast freezer and stored at -28 °C. After 1 week, 3, 6 and 12 months, samples were thawed and stored in ice. Fresh fillets from the same batch were taken for reference and iced immediately. Organoleptic tests showed an extension of shelf life for the thawed fish of 2 days (1 week frozen storage) to 3-4 days (3 to 12 months storage) compared to the fresh fillets. The increase of pH, total volatile bases, trimethylamine and volatile acids was significantly retarded in the thawed fish. Relationships of these last three determinations with sensory assessment, however, were poor.
format Article in Journal/Newspaper
author Vyncke, W.
spellingShingle Vyncke, W.
Shelf life of thawed cod fillets kept in ice
author_facet Vyncke, W.
author_sort Vyncke, W.
title Shelf life of thawed cod fillets kept in ice
title_short Shelf life of thawed cod fillets kept in ice
title_full Shelf life of thawed cod fillets kept in ice
title_fullStr Shelf life of thawed cod fillets kept in ice
title_full_unstemmed Shelf life of thawed cod fillets kept in ice
title_sort shelf life of thawed cod fillets kept in ice
publishDate 1983
url https://www.vliz.be/imisdocs/publications/260403.pdf
genre Gadus morhua
genre_facet Gadus morhua
op_source iZ.+Lebensm.-Unters.-Forsch.+177i+19-21
op_relation https://www.vliz.be/imisdocs/publications/260403.pdf
op_rights info:eu-repo/semantics/openAccess
_version_ 1766005357316931584

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